<p><em>Prevalence of malnutritions in childern still high in Indonesia. Bad food consumption is one of several causes of malnutritions. Therefore, food consumption of childern need to be analyzed</em><em> </em><em>The objective of this study were to analyze food consumption of childrens 2-12 years old and compare it with Balanced Nutrition Guidelines in Indonesia. This study design was cross-sectional. Subjects were 38890 childrens 2-12 years old of basic health survey of Ministry of Health. Food consumption data were collected by 24 hour recall method. Food consumption patterns presented in the participation and quantity, which devided in to 1) carbohydrate foods), 2) vegetables, 3)fruits, 4) animal foods (included milks), and 5) vegetable proteins</em><strong><em>.</em></strong><strong><em> </em></strong><em>The participation of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 99.9%, 57.6%, 14.0%, 80.0%, 20.4%, and 36.4% respectively. The quantity of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were </em><em>353.1 – 534.3 gram (3.5 – 5.5 portions), 44.4-72.6 gram (0.44 – 0.72 portions), 88-90 gram (2 portions), 28-244 ml (0.2-2 portions), and 17.6 – 32.6 gram (0.35 – 0.65 portions) recpectively.</em><em> Subjects had high consumption of carbohydrate foods, but had low consumption of vegetables, fruits, total animal foods, milks, and vegetable proteins. In conclusion, food consumptions of subjects were not accordance with Balanced Nutrition Guidelines. </em><em></em></p><p> </p>

ABSTRAKTujuan dari penelitian ini adalah untuk menganalisis efek suplementasi multivitamin mineral terhadap kadar hemoglobin dan hematokrit mahasiswi Tingkat Persiapan Bersama Institut Pertanian Bogor (TPB IPB). Penelitian ini menggunakan desain eksperimental semu, tersamar ganda, dengan jumlah subjek sebanyak 28 yang terbagi dalam dua kelompok. Kelompok intervensi terdiri dari 15 subjek, mendapatkan sirup suplemen 15 ml setiap hari selama delapan minggu. Kelompok kontrol terdiri dari 13 subjek mendapatkan sirup plasebo. Data dikumpulkan dengan wawancara terhadap subjek menggunakan kuesioner, pemeriksaan fisik, dan pemeriksaan biokimia darah. Hasil uji statistik (paired sample t-test) menunjukkan tidak terdapat peningkatan yang nyata masing-masing kadar hemoglobin dan hematokrit baik pada kelompok intervensi maupun kontrol (p>0.05). Namun, pada subset subjek yang anemia, peningkatan kadar hemoglobin dan hematokrit pada kelompok intervensi cenderung lebih besar dibandingkan pada kelompok kontrol.

The aims of the study were to analyze intake of sodium, saturated fat (SFA), and added sugar of children 2-12 years old. For this purpose, 38.890 children 2-12 years old from the food consumption data of the basic health survey of the Ministry of Health were analyzed. The intake of sodium, SFA, and added sugar were calculated by using food composition table (FCT) of Indonesia and USDA, and from nutrition facts of labeled foods.The sodium and SFA calculated include both natural resources and which added to food and beverage products. The sugar added calculated include all sugar which added to food and beverage products. The results showed that the intake of sodium, SFA, and added sugar of each childern varies greatly. The mean of sodium, SFA, and added sugar intake was 1010.3 ± 963.5 mg, 10.9 ± 9,2 g, and 19.0 ± 35.1 g respectively. There were 30% of childern have excessive sodium intake, 28% of childern have excessive SFA intake (> 8%-e), and 14% of childern have excessive added sugar intake (> 10%-e). This implies that some childern exposed to high intake of sodium, saturated fat, and added sugar.

Ice cream is one of the most popular foods in the community with a fairly complete nutritional content but does not contain fiber. One alternative to increase the fiber content is to add sorghum flour which has high fiber and protein conten .This research is an experimental study with a completely randomized design (CRD), 4 treatments and 2 repetitions, formulations is F0 (0 grams), F1 (15 grams), F2 (20 grams), and F3 (25 grams).The organoleptic test was conducted by untrained panelists with a total of 30 people.Organoleptic data was collected using research questionnaires, then analyzed with the Kruskal Wallis test of the Statistics Package for the Social Science (SPSS 25). Furthermore, analysis of protein content and fiber content was carried out to then be compared with SNI.The results of the organoleptic tests on color, taste, and preference showed a significant difference (p0.05) while the aroma and texture did not show a significant difference (p0.05). Tests F0, F1, F2, and F3 protein content have results of 2.30%; 2.49%; 2.68%; 3.89%, 8.95% and fiber content; 0.04%; 0.08%; 0.04%. The protein content increased with the addition of sorghum flour, but the fiber content tended to remain unchanged. Es krim merupakan salah satu makanan yang digemari masyarakat dengan kandungan gizi yang cukup lengkap namun tidak mengandung serat. Salah satu alternatif untuk meningkatkan kadar serat adalah dengan menambahkan tepung sorgum yang memiliki kandungan serat dan protein yang tinggi. Penelitian ini merupakan penelitian eksperimental dengan Rancangan Acak Lengkap (RAL), 4 perlakuan dan 2 ulangan, formulasi F0 (0 gram), F1 (15 gram), F2 (20 gram), dan F3 (25 gram).Uji organoleptik dilakukan oleh panelis tidak terlatih dengan jumlah 30 orang.Data organoleptik dikumpulkan dengan menggunakan kuesioner penelitian, kemudian dianalisis dengan uji Kruskal Wallis Paket Statistik Ilmu Sosial (SPSS 25). Selanjutnya dilakukan analisis kadar protein dan kadar serat untuk kemudian dibandingkan dengan SNI. Hasil uji organoleptik terhadap warna, rasa, dan kesukaan menunjukkan perbedaan yang nyata (p0,05) sedangkan aroma dan tekstur tidak menunjukkan perbedaan yang nyata (p0,05). Pengujian kadar protein F0, F1, F2, dan F3 diperoleh hasil sebesar 2,30%; 2,49%; 2,68%; 3,89%, 8,95% dan kandungan serat; 0,04%; 0,08%; 0,04%. Kandungan protein meningkat dengan penambahan tepung sorgum, namun kandungan seratnya cenderung tidak berubah.